SOFT SPICE BARS
"These bars have the old-fashioned taste of gingersnaps, but they're chewy and quick to fix," writes Sharon Nichols from her kitchen in Brookings, South Dakota.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine butter, 1 cup sugar and molasses. Beat in egg until smooth. Combine flour, baking soda, cinnamon, cloves, ginger and salt; stir into the molasses mixture. , Spread into a greased 15x10x1-in. baking pan. Sprinkle with remaining sugar. Bake at 375° for 10-12 minutes or until lightly browned (do not overbake). Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 173mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
SPICY HERMIT BARS
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the egg, scrape down the bowl, then mix in the molasses.
- Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing just until combined. Mix in the raisins and crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Turn the dough out onto a very lightly floured board, form it into a disk with lightly floured hands, and cut it in half. Roll each half into a log 12 inches long and place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes; the logs will still be soft in the center.
- Meanwhile, whisk the confectioners' sugar with 5 to 6 teaspoons rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs with a teaspoon and sprinkle them with the lemon zest. Allow to cool. Cut each log crosswise into 1 1/2-inch-wide bars.
CRYSTALLIZED-GINGER SPICE BARS
Steps:
- In a bowl whisk together flour, baking soda, salt, and ground spices. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add molasses, egg, flour mixture, crystallized ginger, and zest and beat until a dough forms.
- On a sheet of wax paper pat dough into an 8-by-5 inch rectangle, about 1 inch thick. Chill dough, wrapped in wax paper, 4 hours, or until firm.
- (After the dough has been formed into a rectangle it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours. The baked cookies keep in airtight containers at room temperature for four days.)
- Preheat oven to 350° F. and lightly butter 2 baking sheets.
- Cut dough crosswise into slices about 1/6 inch thick and arrange about 2 inches apart on baking sheets. Bake bars in batches in middle of oven until deep golden brown, 8 to 10 minutes, and transfer to racks to cool. The baked cookies keep in airtight containers at room temperature for four days.
HERMIT BARS WITH BROWN-SUGAR ICING AND CANDIED GINGER
These spice-laden cookies originated in colonial New England; the candied ginger is our own addition. As the name seems to imply, the bars are best after being hidden away for a day or two, when the flavors have had a chance to deepen.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen 2-inch squares
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Butter a 10-by-15-inch baking pan, and line the bottom with parchment paper. Butter the parchment, and set pan aside. Combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, salt, and pepper in a medium bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until smooth. Add sugar; beat until light and fluffy. Beat in egg, yolk, and molasses.
- Add flour mixture; beat on low speed until combined. Add 1/2 cup candied ginger and the raisins; beat until combined.
- Spread dough into the prepared pan in an even layer, and bake until firm to the touch, 18 to 22 minutes, rotating pan halfway through. Remove from oven; let cool completely in pan before icing.
- Drizzle with icing, and then sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Serve cut into squares.
ICED-SPICED GINGER BARS
I got this from a friend's mom, and they are great!
Provided by Jana
Categories Bar Cookies
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease a 15 x 10 or 13 x 9 inch pan.
- In a large bowl, combine flour, white sugar, baking soda, cinnamon, ginger, cloves, salt, coffee, 1 cup butter or margarine, molasses, and eggs. Beat 2 minutes at medium speed. Pour into prepared pan.
- Bake for 25-30 minutes. Let cool.
- To Make Frosting: In a small saucepan over low heat, cook 1/3 cup butter or margarine until light golden brown, stirring constantly. Add confectioner's sugar, vanilla and water. Blend until smooth (may need to add more water). Spread over cooled bars.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 48.7 g, Cholesterol 56.8 mg, Fat 14.4 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 8.8 g, Sodium 195.2 mg, Sugar 35.9 g
More about "iced spiced ginger bars recipes"
ICED GINGERBREAD BARS - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
5/5 (5)Total Time 35 minsCategory DessertCalories 230 per serving
PERFECT CHEWY GINGERBREAD BARS - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
ICED-SPICED GINGER BARS - YUM TASTE
From yumtaste.com
ICED GINGER MOLASSES BARS - CELEBRATING SWEETS
From celebratingsweets.com
4.5/5 (4)Total Time 40 minsCategory DessertCalories 178 per serving
- Preheat oven to 350°F. Line the bottom of a 10x15 inch rimmed baking sheet/jelly roll pan with parchment paper, and grease the pan and parchment. Alternately, you can line the pan with foil, leaving a couple inches overhang on two sides (this will allow you to lift the whole tray of bars from the pan). Grease the foil and pan, set aside.
- Place brown sugar, milk, and butter in a small saucepan. Cook over medium heat, stirring constantly, until the butter has melted and the sugar has dissolved (several minutes). Remove from the heat and whisk in the vanilla extract and powdered sugar. If the icing is too thin, whisk in a little more powdered sugar. If it's too thick, add a little more milk.
ICED GINGERBREAD OATMEAL COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
ICED GINGERBREAD BARS – ART OF NATURAL LIVING
From artofnaturalliving.com
ICED-SPICED GINGER BARS (KITCHENPC)
From kitchenpc.com
ICED SPICED GINGER BARS RECIPE | RECIPEGOLDMINE.COM
From recipegoldmine.com
ICED SPICED GINGER BARS RECIPES - ALL RECIPES IT IT
From recipesit.com
RECIPE FOR ICED SPICED GINGER BARS - ONLINE RECIPES FROM HINDS …
From hindsjerseyfarm.com
ICED SPICED GINGER BREAD BARS RECIPE | CDKITCHEN.COM
From cdkitchen.com
ALLRECIPES
From allrecipes.com
GINGERBREAD BARS WITH CREAM CHEESE ICING | MCCORMICK
From mccormick.com
ALL RECIPES AND COOKBOOK GUIDE - IGN
From ign.com
HOT GINGER-SPICED APPLE CIDER : 3 STEPS - INSTRUCTABLES
From instructables.com
ICED-SPICED GINGER BARS RECIPE
From recipeso.net
ROASTED OOLONG MILK TEA RECIPE - GINGER WITH SPICE
From gingerwithspice.com
ICED SPICED HERMITS RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love